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Dum Aloo | Potatoes in Spicy Tomato & Yoghurt Gravy

Yields3 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

Dum Aloo Recipe

 10 Small potatoes skin on
 3 Ripe Tomatoes diced
 1 Onion chopped
 3 Garlic cloves minced
 ½ Inch of ginger chopped
 1 Green chilli sliced
 1 tbsp Fresh coriander chopped
 1 tbsp Greek yoghurt full fat
 2 Green cardamom pods
 1 Clove
 1 Inch Indian cinnamon stick
 ½ tsp Fennel seeds
 1 tsp Cumin seeds
 ½ tsp Turmeric powder
 ½ tsp Red chilli powder (1/4 to fry the potatoes + 1/4 for the gravy)
 1 tsp Cumin powder
 1 tsp Coriander powder
 ½ tsp Garam masala powder
 1 tsp Dried fenugreek leaves / Kasoori methi
 Vegetable oil to fry
 Salt to taste
 2 tbsp Mustard oil
1

Boil the potatoes with the skin on until soft, when cold to touch peel and prick them with a fork, then mix in a bowl with salt, 1/4 tsp of turmeric and 1/4 tsp of red chilli powder.

2

Heat up oil in a pan and shallow fry the potatoes until golden, then keep aside in a kitchen towel lined tray.

3

Blend the tomatoes into a pure.

4

Heat up 2 tbsp of mustard oil in a pan, add smashed green cardamom, 1 clove and 1 inch of cinnamon stick, roast the spices until aromatic then add the fennel and cumin seeds let them sizzle.

5

Add the Chopped onions, ginger and garlic and cook until raw garlic aroma disappears.

6

Add chopped green chilli cook for a few seconds, mix in the tomato puree, cook for 5 minutes then add the spices, turmeric, cumin, coriander and red chilli powder, season with salt and cook for 5 minutes more on medium flame.

7

Whisk the yoghurt in a bowl, reduce the flame add the yoghurt to the gravy mixing immediately, then add the peeled potatoes and a half cup of water, simmer for a few minutes.

8

Add garam masala powder and dried fenugreek leaves crushing them in your hand before mixing, cook for 2 minutes, add chopped fresh coriander and serve.

Nutrition Facts

Servings 3